Crispy Turkey Tostadas

Crispy Turkey Tostadas

18 Reviews
From: EatingWell Magazine, November/December 2008

Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh corn tortillas is easier than you might think—crisp them up in the oven while you prepare the toppings. Choose either regular petite diced tomatoes or those with added jalapeños, depending on your inclination for spicy food. Serve with black beans, rice and extra salsa or hot sauce on the side.

Ingredients 4 servings

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  • 1 14-ounce can petite diced tomatoes, preferably with jalapeños
  • 1 medium onion, thinly sliced
  • 3 cups shredded cooked turkey, or chicken (12 ounces; see Tip)
  • 8 corn tortillas
  • Canola or olive oil cooking spray
  • 1 avocado, pitted
  • 1/4 cup prepared salsa
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons chopped fresh cilantro
  • 1 cup shredded romaine lettuce
  • 1/2 cup shredded Monterey Jack cheese

Preparation

  • Active

  • Ready In

  1. Position racks in the upper and lower thirds of the oven; preheat to 375°F.
  2. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
  3. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
  4. Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
  5. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.
  • Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 2 tostadas
  • Per serving: 435 calories; 19 g fat(5 g sat); 8 g fiber; 34 g carbohydrates; 34 g protein; 76 mcg folate; 84 mg cholesterol; 5 g sugars; 0 g added sugars; 1355 IU vitamin A; 8 mg vitamin C; 181 mg calcium; 2 mg iron; 731 mg sodium; 683 mg potassium
  • Nutrition Bonus: Calcium, Magnesium, Potassium, Vitamin A & Vitamin C (20% daily value), Iron (15% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat, 1 1/2 fat

Reviews 18

January 09, 2014
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By: EatingWell User
yummm! We used chicken and put it in the crock pot to be ready after work. Turned out great! Pros: Everyone loved them :)
April 28, 2012
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By: EatingWell User
Easy, fast & delicious These were great using leftover grilled chicken, fire roasted tomatoes & a can of green chilis. We also added a layer of refried beans (in which I added lime juice & garlic). The corn tortillas turned out perfect- not to crunchy as to fall apart and not tough at all. This was a big hit with my family!! Pros: The title says it all Cons: None
January 27, 2012
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By: EatingWell User
Fantastic! Thia recipe is the perfect low-calorie lunch! It is easy to make and so delicious. I felt completely satisfied after this meal. Pros: Easy, simple ingredients
July 28, 2011
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By: haleak2
Crispy Delight This recipe was so easy and so tasty. The only changes I made were to add lime juice to the mashed avocado and because I didn't have any leftover meat, I used 3 cans of chicken breast. If you're going to have leftovers, I recommend wrapping the avocado mixture in plastic wrap and sealing it in an airtight container. You can also reserve some tortillas because it's easy to quickly crisp the tortilla shells just before eating. I served this with refried beans. Pros: complimentary textures, filling, easy to make
September 14, 2010
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By: EatingWell User
Really great and really easy! My only complaint is that they were a little hard to eat--once you bit the tostada shell, it was difficult to keep it together. However, that is just the nature of tostadas!
July 29, 2010
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By: amyincolorado
Terrific and super kid-friendly. I poached chicken and followed the recipe otherwise. Just made it for my husband and me but something that's healthy without being "odd" in any way for suspecting children. Another one I'll make again.
May 15, 2010
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By: Plano Mom
I used leftover turkey from the freezer. The filling was delicious, quick and easy. I plan to make it again. I don't know what I did wrong, but my tostados came out like cardboard. Maybe because I have a convection oven. My husband and daughter abandoned them and wrapped their fillings in flour tortillas.
May 05, 2010
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By: EatingWell User
These were not only delicious, but very fast & easy. I used a rotisserie roasted chicken from the deli dept. Dinner in less than 30 minutes!!
December 10, 2009
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By: EatingWell User
i love this way of making my own tostada shells. now i use them for any kind of topping. the other night, i just melted jack cheese on them and topped it with leftover chicken, salsa and very thinly sliced onion.